Maah Dal With Rice Recipe
Indian black and red kidney beans cooked in cream with tomato, butter, and spiced with fresh ginger.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beans
Soak the black gram dal and red kidney beans in water for at least 4 hours or overnight. Drain and rinse well.
- 2
Cook the Dal and Beans
In a large pot, add the soaked dal and kidney beans with 4 cups of water. Bring to a boil, then reduce the heat and simmer until tender, about 30-40 minutes.
- 3
Prepare the Masala
In a separate pan, melt the butter over medium heat. Add cumin seeds and let them splutter. Add chopped tomatoes, grated ginger, turmeric powder, and salt. Cook until the tomatoes soften.
- 4
Combine and Simmer
Add the cooked dal and beans to the tomato mixture. Stir in heavy cream and garam masala. Simmer for 10-15 minutes, adjusting seasoning as necessary.
- 5
Cook the Rice
In another pot, combine the rice and 2 cups of water. Bring to a boil, then cover and reduce to low heat. Cook for 15 minutes or until the rice is fluffy and water is absorbed.
- 6
Serve
Serve the maah dal hot over a bed of rice, garnished with fresh cilantro.
